Right now....
I am loving...
The colors and textures of my overgrown, late summer deck garden.
These boots, they just arrived last night and I can't wait to wear them with jeans when the weather turns cooler.
This new patterned rug for our living room floor by one of my favorite fabric designers, Kaffe Fasset. I couldn't believe my luck finding it at a recent going out of business sale at one of our neighborhood boutiques. These colors will be inspiring my paintings through the winter!
This necklace by artist Malisa Batasso, I'm seriously obsessed with her jewelry and I love how she draws inspiration from so many elements of nature.
This chocolate cake that I made last week for Frank's birthday, we could not believe how yummy it was, sort of a cross between a souffle and a gooey brownie. It is chocolate heaven, easily the best chocolate cake we have EVER eaten, and super simple...here is the recipe taken directly from the book A Homemade Life that I am reading (and loving) right now. One of the goals that I have set for myself this fall is to try more of the recipes from this book.Winning Hearts and Minds Cake
7 ounces bittersweet chocolate, finely chopped
7 ounces bittersweet chocolate, finely chopped
1 3/4 sticks (7 ounces) unsalted butter, cut into 1/2 inch cubes
1 cup plus 2 tablespoons granulated sugar
5 large eggs
1 tablespoon unbleached all-purpose flour
Lightly sweetened whipped cream, for serving
Preheat the oven to 375 degrees F, and butter an 8 inch round cake pan. Line the bottom of the pan with a round of parchment paper, and butter the paper too.
Put the chocolate and butter in a medium microwavable bowl. Microwave on high for 30 seconds at a time, stirring often, until smooth. When the mixture is smooth, add the sugar, stirring well to incorporate. Set the batter aside to cool for 5 minutes. Then add the eggs one by one, stirring well after each addition. Add the flour and stir well. The batter should be dark and silky.
Pour the batter into the prepared pan, and bake for 25 minutes, or until the top of the cake is lightly cracked, the edges are puffed, and the center of the cake looks set.
1 cup plus 2 tablespoons granulated sugar
5 large eggs
1 tablespoon unbleached all-purpose flour
Lightly sweetened whipped cream, for serving
Preheat the oven to 375 degrees F, and butter an 8 inch round cake pan. Line the bottom of the pan with a round of parchment paper, and butter the paper too.
Put the chocolate and butter in a medium microwavable bowl. Microwave on high for 30 seconds at a time, stirring often, until smooth. When the mixture is smooth, add the sugar, stirring well to incorporate. Set the batter aside to cool for 5 minutes. Then add the eggs one by one, stirring well after each addition. Add the flour and stir well. The batter should be dark and silky.
Pour the batter into the prepared pan, and bake for 25 minutes, or until the top of the cake is lightly cracked, the edges are puffed, and the center of the cake looks set.